DE1009006B - Process to improve the aroma and stabilize unmilled roast coffee - Google Patents

Process to improve the aroma and stabilize unmilled roast coffee

Info

Publication number
DE1009006B
DE1009006B DEB39411A DEB0039411A DE1009006B DE 1009006 B DE1009006 B DE 1009006B DE B39411 A DEB39411 A DE B39411A DE B0039411 A DEB0039411 A DE B0039411A DE 1009006 B DE1009006 B DE 1009006B
Authority
DE
Germany
Prior art keywords
stabilize
aroma
improve
unmilled
roast coffee
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
DEB39411A
Other languages
German (de)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to DEB39411A priority Critical patent/DE1009006B/en
Publication of DE1009006B publication Critical patent/DE1009006B/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/10—Treating roasted coffee; Preparations produced thereby

Description

© 709 510/257 5.57© 709 510/257 5.57

Claims (1)

PatentanspruchClaim A^erfahren zur Aromaverbesserung und Stabili sierung von ungemahlenem Röstkaffee, dadurch gekennzeichnet, daß der Röstkaffee einem kurzen Kältestoß mittels flüssiger Kohlensäure bei einem solchen; Druck ausgesetzt wird, daß hierdurch, die Röstkaffeebohnen in einen wirbelnden. Zustand versetzt werden..A ^ experience to improve aroma and stabilize sation of unground roasted coffee, characterized in that the roasted coffee is a short Cold shock by means of liquid carbonic acid in such a case; Pressure is exposed to that as a result of that Roasted coffee beans in a swirling. State .. In Betracht gezogene Druckschriften:
USA.-Patentschrift Nr. 2 046 158.Considered publications:
U.S. Patent No. 2,046,158.
DEB39411A 1956-03-07 1956-03-07 Process to improve the aroma and stabilize unmilled roast coffee Pending DE1009006B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEB39411A DE1009006B (en) 1956-03-07 1956-03-07 Process to improve the aroma and stabilize unmilled roast coffee

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEB39411A DE1009006B (en) 1956-03-07 1956-03-07 Process to improve the aroma and stabilize unmilled roast coffee

Publications (1)

Publication Number Publication Date
DE1009006B true DE1009006B (en) 1957-05-23

Family

ID=6965800

Family Applications (1)

Application Number Title Priority Date Filing Date
DEB39411A Pending DE1009006B (en) 1956-03-07 1956-03-07 Process to improve the aroma and stabilize unmilled roast coffee

Country Status (1)

Country Link
DE (1) DE1009006B (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2046158A (en) * 1932-06-24 1936-06-30 Standard Brands Inc Method of preparing coffee

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2046158A (en) * 1932-06-24 1936-06-30 Standard Brands Inc Method of preparing coffee

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